|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Ground cumin||1 Teaspoon|
|Eggplant||1 Large, chopped|
|Green zucchini||1 , chopped|
|Yellow squash||1 , chopped|
|Red bell pepper||1 , chopped|
|Shiitake mushrooms||1 Cup (16 tbs), sliced|
|Canned chickpeas||14 Ounce, drained (1 Can)|
Heat the oil in a large skillet over medium-high heat.
Add the garlic cumin, and coriander and cook, stirring, for 2 minutes, or until the garlic begins to brown.
Add the eggplant, zucchini, squash, pepper, and mushrooms, and cook, stirring frequently, for 8 minutes or until the vegetables are tender.
Stir in the chickpeas and salt and cook 2 minutes to heat through.